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10Ingredients
70Minutes
110Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 rib roast (about 3 to 3 ½ pounds trimmed of some of the excess fat, at room temperature)
- coarse salt
- freshly ground pepper
- 2 cloves garlic (peeled and slivered)
- 2 large carrots (peeled and cut into 1-inch pieces)
- 1 lb. yellow potatoes (baby, halved or Yukon gold potatoes, cut into 1 ½ inch chunks)
- 4 oz. cipollini onions (or cipolline, peeled and halved)
- 2 Tbsp. olive oil
- 6 fresh thyme sprigs (or so)
- 1 cup red wine (or beef or chicken broth)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat25 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium120mg5% |
Potassium380mg11% |
Protein2g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber3g12% |
Sugars2g |
Vitamin A60% |
Vitamin C20% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Helen W. 4 years ago
This recipe is a winner! I removed the roast at 130 degrees and it was perfectly medium rare and very tender. If you cut the vegetables according to the instructions they turn out perfectly as well. For presentation I removed the roast and carved it, returned it to the centre of the pan and garnished with fresh thyme. Yorkshire pudding made the perfect side.